Creamed Peas And Carrots In Tambales Recipes

COMFORTING CREAMED PEAS AND CARROTS

Steps:

• Prepare peas and carrots according to the package directions, adding the sugar.
• While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
• When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.

PEAS AND CARROTS

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

CREAM PEAS

Steps:

• In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
• In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

CREAMED PEAS AND ONIONS

Steps:

• In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.
• Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
• Add the peas and onions and cook until hot. Season with salt and pepper.

CREAMED PEAS AND CARROTS

Steps:

• Cook carrots in water to cover until tender.
• Add peas; cook 5 more minutes.
• Melt butter in saucepan.
• Add flour, salt, and pepper.
• Slowly stir in milk.
• Bring to a boil, boil 1 minute.
• Drain carrots and peas, mix with creamed mixture.
• Heat through.
• Put in serving bowl; sprinkle with paprika.

PEAS AND CARROTS

Steps:

• Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.

CREAMED PEAS AND CARROTS IN TAMBALES

Steps:

• Cook peas and carrots according to package directions. Drain. In a saucepan, melt butter or margarine add flour and cook the roux a few seconds, stirring constantly. Do not let it brown. Add milk cook and stir until mixture thickens and bubbles. Add peas and carrots and season to taste with salt and pepper. At serving time, fill timbales with creamed peas and carrots.* Timbales are paper thin patty shells made with batter from the Rosette recipe. They are formed with timbale irons (usually sold with rosette irons) and deep fried in the same manner. Timbales may be made days ahead and stored in an airtight container.

CREAMED PEAS

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

CREAMED PEAS AND CARROTS IN TAMBALES

Steps:

• Cook peas and carrots according to package directions. Drain. In a saucepan, melt butter or margarine add flour and cook the roux a few seconds, stirring constantly. Do not let it brown. Add milk cook and stir until mixture thickens and bubbles. Add peas and carrots and season to taste with salt and pepper. At serving time, fill timbales with creamed peas and carrots.* Timbales are paper thin patty shells made with batter from the Rosette recipe. They are formed with timbale irons (usually sold with rosette irons) and deep fried in the same manner. Timbales may be made days ahead and stored in an airtight container.